Description
This Bang Bang Chicken Sandwich features crispy fried chicken cutlets marinated in a flavorful buttermilk mixture, coated in a seasoned flour dredge, and topped with a creamy, spicy, and sweet Bang Bang sauce. Served on toasted buns with fresh lettuce, tomato, and optional pickles or coleslaw, this sandwich is a perfect fusion of American and Asian-inspired flavors that is sure to satisfy your craving for a spicy, crunchy, and delicious meal.
Ingredients
Scale
For the chicken:
- 2 boneless, skinless chicken breasts, halved horizontally (to make 4 thin cutlets)
- ½ cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup all-purpose flour
- vegetable oil for frying
For the Bang Bang sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar (optional)
For assembling:
- 4 sandwich buns or brioche buns
- lettuce leaves
- sliced tomatoes
- pickles or coleslaw (optional)
- butter (for toasting buns)
Instructions
- Prepare the chicken: In a bowl, whisk together buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken cutlets and let them marinate for at least 30 minutes, or overnight for enhanced flavor and tenderness.
- Dredge the chicken: Place the flour in a separate bowl. Remove the chicken from the marinade, allowing excess liquid to drip off. Coat each cutlet thoroughly in the flour until fully covered.
- Fry the chicken: Heat about ½ inch of vegetable oil in a skillet over medium heat. Fry each chicken cutlet for 3 to 4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Once cooked, transfer to paper towels to drain excess oil.
- Make the Bang Bang sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar if using. Mix thoroughly until smooth and well-blended.
- Assemble the sandwich: Lightly toast the sandwich buns in a skillet with butter until golden. Spread a generous amount of Bang Bang sauce on both halves of each bun. Layer each sandwich with lettuce leaves, sliced tomato, the crispy fried chicken cutlet, and additional sauce as desired. Add pickles or coleslaw for extra crunch if desired. Serve immediately while warm and crispy.
Notes
- For a grilled version, skip the breading and pan-fry or grill the marinated chicken for a lighter option.
- The Bang Bang sauce is versatile and can also be used as a dip for fries or a drizzle for salads.
- Adjust the amount of sriracha in the sauce to control the spice level to your preference.
- Buttermilk marinade can be prepared ahead and refrigerated overnight for convenience and better flavor infusion.
